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Classic
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page 284
This is a very fine breakfast; it should be sweetened with real Lisbon sugar of
a good quality.
Chocolate.
Those who use much of this article, will find the following mode of preparing it
both useful and economical:
Cut a cake of chocolate in very small bits; put a pint of water into the pot,
and, when it boils, put in the above; mill it off the fire until quite melted,
then on a gentle fire till it boil; pour it into a basin, and it will keep in a
cool place eight or ten days, or more. When wanted, put a spoonful or two into
milk, boil it with sugar, and mill it well.
This, if not made thick, is a very good breakfast or supper.
Patent Cocoa
Is a light wholesome breakfast.
Saloop.
Boil a little water, wine, lemon-peel, and sugar, together; then mix with a
small quantity of the powder, previously rubbed smooth, with a little cold
water; stir it all together, and boil it a few minutes.
Milk Porridge.
Make a fine gruel of half-grits, long boiled; strain off; either add cold milk,
or warm with milk, as may be approved. Serve with toast.
French Milk Porridge.
Stir some oatmeal and water together, let it stand to be clear, and pour off the
latter; pour fresh upon it, stir it well, let it stand till next day; strain
through a fine sieve, and boil the water, adding milk while doing. The
proportion of water must be small.
This is much ordered, with toast for the breakfast of weak persons, abroad.
Ground-rice Milk.
Boil one spoonful of ground-rice, rubbed down smooth, with three half pints of
milk, a bit of cinnamon,
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